O'Connor Beef Tenderloin Roast

For a truly exceptional centrepiece, this O'Connor Beef filet roast is unmatched.

Sourced from the pristine Gippsland region of Victoria, this cut comes from carefully selected, grass-fed British-bred cattle (Black Angus & Hereford).

Expertly trimmed and hand-tied for an even cook and perfectly tender finish. Roast the tenderloin whole for a show-stopping centrepiece, or slice it into filet mignon steaks for perfectly portioned cuts that melt in your mouth.

However you prepare it, this is Australian beef at its finest - tender, flavourful, and undeniably festive.

Serves 6-8 people

 

INGREDIENTS:

PREP TIME:

10 minutes 

COOKING TIME:

25 minutes

REST TIME: 

10 minutes

 

COOKING INSTRUCTIONS:

  1. Remove the tenderloin from the fridge 30 minutes before cooking to bring to room temperature.
  2. Preheat your oven to 160°C
  3. Once at room temperature, rub with the tenderloin with olive oil and season with salt and pepper. 
  4. In a large pan, brown and caramelize all sides. This should take about 4-6 minutes. 
  5. Transfer the tenderloin to a baking tray and bake at 160°C for 25 minutes. 
  6. Best served medium-rare - until an internal temperature of 55°C is reached.
  7. Rest for 10 minutes. 
  8. Carve to desired thickness. 

DONENESS:

Whatever you do, do not risk it by guessing the doneness of your tenderloin roast.

Use a meat thermometer to check the internal temperature at two critical points, when the meat has been removed from the oven and after the recommended resting time. 

  Rare Med Rare Medium Med Well Well Done
Pull Temp 50-55°C 55-60°C 60-65°C 65-70 °C 70 °C
Final Temp 60 °C 63 °C 64-69 °C 71 °C 77°C +
 

Please be aware that this is a guide only. All ovens work slightly differently and this should be taken into consideration.


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